crepes suzette

1 1/3 cups whole milk, room temperature

1 cup all purpose flour

3 large eggs

3 tablespoons unsalted butter, melted

1 tablespoon sugar

1/4 teaspoon salt

Nonstick vegetable oil spray


Mix first 6 ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day. Strain the batter through a sieve. This will remove any lumps and your crepes will cook better if there are no lumps in the batter.

Spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat. Pour 2 tablespoons batter into pan and swirl to coat bottom. Cook until edge of crepe is light brown, about 1 minute. Loosen edges gently with spatula. Carefully turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel. (Can be made 1 day ahead. Cover and chill.)

Orange Butter Sauce

1/4 cup butter, melted

1/3 cup granulated sugar

zest from one orange

1/2cup orange juice

1 tsp lemon juice

2 tbsp orange liqueur

1 tbsp brandy


Place ingredients in a large skillet, over medium heat. Bring to a boil, stirring sugar to melt. Boil for 2-3 minutes until slightly thick. Stir in orange liqueur and brandy boil for 30 seconds more. Using tongs add crepes one at a time to the skillet, dipping in the sauce then quickly folding over twice to form a triangle. Lay folded crepes to one side of pan while you prepare the rest. When all are folded arrange crepes on the bottom of the pan. Drizzle about 1/4 cup of orange liqueur over the crepes. Cook for about 15 seconds spooning the sauce over the crepes. Then, stand back and carefully ignite with a long match or lighter. If you have a gas cook top, you can simple tip the skillet to one side allowing the flame to ignite the sauce. Serve immediately!